Smoky Market Foods Inc. has come a long way since founder and CEO Edward Feintech opened his first barbeque restaurant in Des Moines, Iowa in 1977. More than thirty years of trials and tribulations have taught Eddie to be a true artist at his craft. Smoky Market Foods still uses the same wood-burning oven techniques to create an authentic, hickory-roasted flavor in fresh meats and fish – a technique that has put their name on the map – but now the process is accomplished using economies of scale that allow Smoky Market Foods to efficiently produce up to 15,000 pounds of smoked food daily.
The difference between Smoky Market Foods and other brands is the quality of their ingredients. Smoky Market brand foods guarantees their products to be the most natural, wholesome and authentic of any smoked food on the market, and this guarantee is backed by a 100-percent commitment. There are no additives or preservative solutions injected into Smoky Mountain’s meat and fish in order to create artificial flavor or make up for weight lost during cooking. Instead, Smoky Market Foods uses real wood smoking and adds garlic and other natural herbs and spices where seasonings are needed.
In addition to the manufacturing and distribution of meat, fish and beans, the company also plans to sell a selection of its smoked foods through the development of a national chain of Smoky Market restaurant-market stores. In addition, Smoky Market plans for kiosk-sales in grocery stores and other retailer locations, as well as orders generated via their Internet site. They are currently working with Quantified Marketing Group, the nation’s leading restaurant consulting firm, to select locations for their 150 square foot, self-contained kiosks at 10 test sites across the country.
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